Sautéed Yukon Gold Potatoes w/ Red Ember Peppers
These Sautéed Yukon Gold Potatoes consist of fresh red ember peppers, orange bell pepper, cumin, coriander, smoked paprika, salt, and pepper. It's an incredibly quick and easy dish to toss together in 15-20 minutes. I like to use a cast iron skillet with a lid for a little bit of browning on the edges. But you can easily make these in any type of pan. You can also mix and match the type of potatoes and peppers. I make this recipe a lot of the time with miniature purple potatoes or sweet potatoes. It's a great breakfast staple. Although today I opted for a Blackened Cod Salad w/ Roasted Potatoes & Black Beans.
Equipment
- Skillet (Preferably Cast Iron)
- Stovetop
Ingredients
- 6 Yukon gold potatoes diced
- 3 red ember peppers minced
- 1 orange bell pepper diced
- dash cumin
- dash coriander
- dash smoked paprika
- dash salt
- dash pepper
- splash olive oil
Instructions
- Preheat a skillet on medium with a splash of olive oil.I like to use a cast iron skillet. If you're using another type of skillet, you might need more oil and the cooking time may vary slightly. I like to start with a very thin layer of oil, just enough to cover the skillet, and then add more as needed while cooking.
- Add all of the ingredients to the skillet. Stir to coat with oil. Cook covered for about 15-20 minutes, or until tender and lightly browned.Make sure to stir rather frequently. If it browns too quickly, add more oil and lower the temperature. If it doesn't brown quickly enough, increase the heat.
- Once cooked, add salt and pepper to taste and set aside.